With its vibrant, colourful flesh, delicate flavour and impressive sustainability credentials, it’s no wonder the Norwegians have kept Fjord Trout under wraps for as long as they have. Fortunately for us over in the UK, it’s now starting to appear in fishmongers and local supermarkets, meaning we can get our hands on it whenever we like. But, as with any unknown ingredient, it’s important to find out the best way to cook it, which is why we teamed up with the Norwegian Seafood Council and Michelin-starred chef Daniel Galmiche to learn more about this unique product at the Bourne and Hollingsworth cook school in Clerkenwell.
‘Since I visited Norway and saw where the Fjord Trout came from first-hand, I really appreciate it as an ingredient,’ says Daniel. ‘Tonight, we’re cooking a Pan-roasted Fjord Trout with braised lentils, a great ingredient to use in winter as it really warms you up and is very versatile. We’re going to flavour it with a little bit of smoked pancetta and instead of serving it with a sauce we’re going to make a dressing from the reduced lentil bouillon. I’m also using chervil, a herb which people don’t know too much about because it’s only just starting to appear on the market.’
A delicious sounding dish, but perhaps one that seems a little simple for such a highly respected chef. However, Daniel is quick to point out that Fjord Trout is such a pure ingredient that it shouldn’t be messed about with too much. ‘Simple recipes are best when working with Fjord Trout,’ he explains. ‘While the fish can take all sorts of foods like citrus juice, herbs, vegetables, chilli and ginger, they should only be included in small doses. That’s because the fish’s natural flavour is so delicate, it can be overpowered by other ingredients. Simple doesn’t necessarily mean complicated; it can be difficult to make a dish with just a few ingredients really shine.’